# Start keeping a diary #937 Simply watch the skilled Asian barbecue at night and eat delicious camellia and Sichuan food.

I met Richard in Sanya at the beginning of last year. After attending Hainan International Food Tourism Festival, my family and I stayed at the Westin Haitang Bay for two days. Ada introduced her boss to me, so I met Li Zekai-Li Liang. At that time, Li Liang was the general manager and regional general manager of the Westin Haitang Bay. We had a good chat, and we will often meet, chat and eat in the future.

Soon after, Ada was transferred to Le Meridien Hotel as the general manager. She told me that Li Liang also left Sanya for Xi and became the general manager of Xi Grand Hyatt Hotel. I was quite surprised at the time. There are many people in Sanya. How can I get to Xi 'an? This problem has not been solved. Because of Hyatt Group's cooking competition in Greater China, I went to Xi 'an and met my friend Li Liang. After two days in a hurry, the tense competition arrangement, the arrival of friends from all walks of life, and Li Liang was busy with the reception and logistics of the competition, we failed to talk seriously, but we did know the reason why he came to Xi 'an. Li Liang is an affectionate and willing to challenge himself. One has to do something. Xi 'an may be a challenge for Li Liang, so he came. I appreciate this kind of character, which is affectionate, righteous and responsible.

The afternoon flight 14:20 arrived in Chongqing, and Li Liang took time to have dinner with me at the Asian barbecue restaurant on the fifth floor of the hotel. The restaurant is located in the terrace garden with an elegant and beautiful environment. The chef is Korean. He used to be a chef in a Michelin-starred restaurant in Tokyo, which cooked Korean barbecue. We only have 30 minutes to eat, so the dishes are simple: a beef salad, a fried cod and a bowl of bone soup Lamian Noodles. The food tastes good and the calories are right. The key is that the chef has a good grasp of the meal time and serving rhythm, which can be easily completed in just 30 minutes. Although the time was short, it didn't make me feel in a hurry at all. I really admire the chef's intentions, and I also thank Li Liang for taking the precious time to accompany me to dinner.

From left: Li Liang, Master Park, the Asian barbecue chef, and I, Li Shifu, the executive deputy chef of the hotel.

And beef salad.

Bone soup, Lamian Noodles.

Before I left, I told Li Liang that it would take some time for hotel Chinese food to make a breakthrough in Xi, and some adjustments were needed. However, hotel catering can take this Asian barbecue as a breakthrough. As far as my eating experience is concerned, Master Park's products are of high level in any city in the country, which also conforms to the temperament of Grand Hyatt Hotel. The restaurant environment and Master Park's dishes are good publicity points, so use them carefully.

It rained in Xi 'an yesterday, and it is much cooler today. It was a little cold to wear a half-sleeved shirt, so I added another coat in the waiting room. I was a little uncomfortable with my cold and hot body, and I kept wearing my coat until I took it off in Chongqing. Xiao Song, who picked me up, said that the temperature in Chongqing dropped from 4 1℃ to 35℃. My god, 35℃ is also very hot, right?

Airports all over the country are getting bigger and bigger. Xi 'an Airport has T3, and it is said that T4 and T5 will be built.

Liang Xing will treat me to hot pot in the evening. I say we go to Camellia or Lake View No.3, because I haven't been here for a long time. I want to see if you have made progress. This is a high-sounding reason, just because I don't really want to eat spicy hot pot. So we went to the second store of Camellia Sichuan cuisine, namely Guangxin Tiandi Store of Camellia Sichuan cuisine.

This meal is very enjoyable. Liang Xing gave me a lot of dishes and asked me to test his efforts these days, so we ate a lot. I wrote in a circle of friends: "The meal I ate in Chongqing Guangxin Tiandi Shancha Sichuan cuisine tonight must be @ 中中中中中中! Nine pictures can't fully reflect the delicacy of Sichuan cuisine. I haven't eaten Camellia Sichuan food for a year, and this time I saw that Liang Xing's grasp of quality control has reached a new level. After this meal, I want to invest in opening a camellia and Sichuan cuisine in Beijing. Are you willing to invest and are you willing to mix shares? "

Cold noodles chicken

Pot-stewed sipin

Bean powder jelly

Rice cake, sweet and sour, tastes very loud.

Maowangxue

Zhengyang casserole is very delicious.

Boiled fish with Chinese sauerkraut and Chili

Dried grilled fish

Longan is sweet and white. It was so delicious that I couldn't help eating two mouthfuls and felt deeply guilty.

Steamed meat with pea powder in a small cage. Camellia must order dishes.

Pork lung new Chili sauce

This is a very lovely bowl of pea noodles.

Personally, I feel that such Sichuan food will definitely have a good business when it is opened to Beijing and Shanghai. Camellia in Shanghai lost money because of the problem of site selection, and there were few people in the shopping mall. If there is a good place, I firmly believe in Camellia Sichuan Restaurant. There will be good business. Otherwise, how could I be tempted to join?